Oysters with Grapefruit Granita Recipe

Oysters with Grapefruit Granita

Makes 1 dozen

Slightly sweet citrus granita is a refreshing accompaniment for oysters on the half shell. If you are unsure about what type of oysters to get, ask our fishmongers for a seasonal recommendation—they are happy to shuck them for you, too!


  • 12 small oysters, freshly shucked*
  • 1 cup grapefruit juice
  • 2 tablespoons granulated sugar
  • Pinch of kosher salt
  • 1/4 cup crushed fried onions, such as French’s or Lars Own
  • Mint leaves, thinly sliced


  1. Combine grapefruit juice, sugar, and salt in medium bowl or sealed jar. Vigorously whisk or shake together to combine. Pour into a shallow pan and freeze for one hour.
  2. Remove partially frozen mixture and scrape with a fork to make grated ice. Return to freezer for two hours, taking it out and scraping with a fork every 30 minutes or so.
  3. Just before serving, spoon granita over each oyster. Sprinkle with crushed fried onions and garnish with mint.
  4. Chef's Note:
  5. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Amount Per Serving (based on 12 servings)
Calories: 60
Saturated Fat: 0 g
Trans Fat: 0 g
Total Fat: 1 g
Cholesterol: 25 mg
Sodium: 60 mg
Carbohydrates: 6 g
Fiber: 0 g
Added Sugars: 2 g
Total Sugar: 4 g
Protein: 5 g
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